Sonata’s Restaurant, Scottsdale’s fine dining establishment offering an array of Old World recipes recreated in an upscale environment, introduces two new Chef’s Menus that showcase the breadth of cultures represented in their cuisine.

“With our new Chef’s Menus, we invite our guests to explore new culinary adventures in a comfortable, relaxed and beautiful environment,” says Sonata’s Restaurant COO and Chief Designer Deividas Molocajevas. “We believe these menus meld the age-old traditions of Eastern European cuisine with the modern American flavors and techniques that local foodies have come to expect from our restaurant.”

The six-course tasting menu features the popular Kepta Duona, crispy rye bread tossed in duck fat aioli and served “stacked” with melted Havarti cheese; Foie Gras; Spanish Wood Charred Octopus with roasted artichokes, braised fennel, roasted fingerling potatoes and topped with a smoked pomodoro sauce; Cabbage Roll stuffed with pork, beef, and rice then braised in pomodoro sauce and topped with Bryndza cheese; and Smoked Beef Short Rib, with wild mushrooms. Sonata’s award-winning Spurgos, Lithuanian curd cheese doughnuts with pastry cream, organic hazelnut chocolate and strawberry marmalade, close out the six-course tasting menu with decadence.

The 10-course Chef’s Menu includes all the tasting items on the six-course menu, plus four more dishes, beginning with a Duck Potato Pancake. Additional items include the Pan-Seared Scallop and Braised Beef Perogies with wild mushrooms, baby carrots and pickled shallots. Along with the Spurgos, guests selecting the 10-course Chef’s Menu will also enjoy Sonata’s specialty Grand Marnier and Lavender Crème Brulee for dessert.    

The price is $65 per person for the six-course menu and $95 per person for the 10-course menu. While the entire table must order the chef’s menu, dishes are customizable per guests’ dietary restrictions.